Spiced Sweet Potato and Butternut Yoghurt Pies recipe | TASTE

Ingredients

• 1 egg, beaten
• For the yoghurt pastry
• 2 cups plain organic yoghurt
• 280 g flour, plus extra for dusting
• A pinch of salt
• 200 g organic butter, cold
• For the filling
• 1 onion, finely chopped
• 2 T sunflower oil
• 1 clove garlic, crushed
• 1 t Cape Malay curry powder
• 200 g sweet potato, peeled and diced
• 200 g butternut, peeled and diced
• 2/3 cup vegetable stock
• Zest and juice of 1 orange
• Sea salt and freshly ground black pepper
• 2–3 T chopped coriander leaves